Add the shredded coconut and sweetened condensed milk to a mixing bowl and stir until the coconut becomes evenly coated and sticky.

Mix until the texture becomes thick and moldable, forming a slightly moist coconut mixture that holds together when pressed.

Scoop about 1 tablespoon of the mixture and roll it gently between your palms to create smooth, bite-sized balls.

Place each ball onto the lined tray, leaving a small gap between them.

Transfer the tray to the refrigerator and chill the coconut balls for about 20–30 minutes until firm.

Add the chocolate chips to a heatproof bowl and melt them using short microwave bursts or a double boiler until smooth and glossy.

Remove the chilled coconut balls from the refrigerator and dip each one into the melted chocolate.

Use a fork to lift the coated ball and allow excess chocolate to drip off before placing it back on the parchment paper.

Let the chocolate coating set at room temperature or refrigerate briefly until the shell becomes firm and shiny.